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Freezing Avocados

September 17th, 2012 at 08:56 am

A few people asked, so here you go.

Mash up those avocados and add a little lemon juice. Freeze. Could that be any easier?!

I actually forgot to add lemon juice to my first batch, but I added a little as they were thawing and they turned out great. Also, I used ziploc freezer bags, squeezed all the air out, and froze flat.

Lucky had avocados on sale again this weekend, but we were so busy that I didn't make it there. Hopefully it's a regular thing.

We had some good friends over for dinner on Saturday. They live a few towns away, but closer than they have in years. Once upon a time we were next-door neighbors. She loves Italian food, so we went with an Italian theme.

Appetizer: Roasted red-pepper dip with vegetables, cheese and baguette
Dinner: Homemade gnocchi, fontina sauce, roasted tomato sauce, and salad.
Dessert: cannoli and spumoni purchased from a local Italian bakery (WELL worth the cost!)

I've made gnocchi a few times lately. It's so easy, and very economical. And most importantly... delicious! I've made regular potato versions and also sweet potato gnocchi. Food heaven.

Here's the link for the red pepper dip. So yummy. So versatile. I had leftovers on a cheese sandwich yesterday.

I need to start thinking about dinners for this week. Lately we have been pretty busy, and one night had oatmeal. I'm fine with it, but I know the kids prefer something a little more interesting. I'm thinking about fried rice for tonight, only because it's a Swimbaby favorite.

Happy Monday!

5 Responses to “Freezing Avocados”

  1. starfishy Says:

    thanks for sharing the avocado freezing tip - i had no idea you could do that. i've been wasting avocados for all these years!

  2. PNW Mom Says:

    Your dinner sounds so tasty!

  3. Looking Forward Says:

    Yes! Avocado season in Cali! Big Grin I would be interested in making sweet potato gnocchi. Where is a good recipe?

  4. Swimgirl Says:

    Okay, I tried to post the link to the recipe, but the universe won't let me.

    Google "sweet potato gnocchi with gouda cheese sauce." It's posted on a website called the noshery. It's actually a recipe from Bon Appetit that we started making years ago. Epicurious usually has all the Bon Appetit recipes, but not this one.


    My adjustments:
    1. I did not add the brown sugar to the gnocchi. I just thought it would be too sweet. It was perfect without it, as far as I'm concerned.

    2. For the sauce, I threw in a clove of garlic with the onion and didn't use sage.

    3. I used more like 2 1/2 cups, adding a little extra at the end because it was getting too thick.

    4. I used smoked gouda, not just the regular. It was all I could find that day. I'm not normally a huge fan of smoked cheeses, but it was so flavorful! I will do it again next time.

    5. I used half olive oil and half butter to make the sauce.

    Oh my. I might have to make this again this week. Wow. So good.

  5. Swimgirl Says:

    2 1/2 cups... of milk, that is.

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